Tuesday, January 5, 2010

Venison BBQ

The Mission:To use some of our ample supply of venison to create a hearty meal on a cold, cold Monday. I wanted to make something especially comforting since this particular Monday happened to follow a four-day weekend :) Pulled venison barbeque happens to be a favorite of my husbands, and it was his Dad that told me how to make it. My father-in-law has some very yummy ideas for wild fish and game.

The Ingredients:

1 venison roast water

1 or 2 tsps of salt

liquid smoke - optional

your favorite barbeque sauce

The Instructions:

This is extremely simple to make. I place the roast into my crockpot. I cover the roast with water and add about a tsp or two of salt. If the mood strikes me, I'll add some liquid smoke to the water as well... just a few dashes. (I skipped that step this time.) I'll set the crockpot on low for about 20 hours, since I usually put the roast in the night before. 8 hours on low is just fine if you prefer to assemble the goods in the morning. 30 minutes prior to dinner time, remove the roast from the crockpot, placing it in a glass baking dish. Discard any bones or fatty things from the meat, then use two forks to pull the meat apart until it is in bite-sized pieces. It will look kind of shredded. Serve immediately with your favorite BBQ sauce and side dishes.

The Results:

Delicious as always. Someday I plan on making barbeque sauce from scratch and seeing how it turns out. I served this particular meal with green beans - frozen for me and canned for him, and his favorite biscuits. As an added bonus, I use the leftover 'broth' from the crockpot to moisten up the dog's food. They adore it, and it's pretty healthy once you drain off the little bit of fat. We usually add water to their food anyway, so I consider this to be a special treat for them and a way to recycle for me. This roast yielded about 2 quarts or so of broth.

The Reviews:

I thought it tasted fantastic, my husband was really happy, and I believe the dogs were just thrilled :)